Potato Pea Curry
| Yield: | 4 Servings |
| Categories: |
| 3 | lg | Baking potatoes; peeled |
| 1/2 | c | Clarified butter; divided |
| 2 | lg | Onions; diced |
| 1 | tb | Pureed garlic |
| 1 | tb | Freshly grated ginger |
| 2 1/2 | tb | Ground cumin |
| 1 | ts | Turmeric |
| 1/2 | tb | Ground coriander |
| 1/2 | tb | Dried red pepper flakes |
| 3 | Peeled; seeded & diced tomatoes | |
| 2 | c | Water; (2 to 3) |
| 1 | tb | Salt |
| 2 | c | Fresh or frozen peas; thawed |
| 1 | tb | Palm sugar; or brown sugar |
| 1/4 | c | Fresh lime juice |
| 1 | bn | Fresh cilantro; roughly chopped |
| Raita (yogurt-cucumber garnish), for serving |
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